Rating: 3.5 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

Similar to a frittata, this savory bread pudding starts on the stovetop and finishes in the oven. Using a large cast-iron skillet will help you get a crisp brown crust.

Recipe by Cooking Light December 2002


Recipe Summary test

4 servings (serving size: 1 wedge)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450°.

  • Combine first 4 ingredients in a bowl, stirring well with a whisk.

  • Heat oil in a large cast-iron or oven-proof skillet over high heat. Add onion; sauté 2 minutes. Add sage and garlic; sauté 1 minute. Add pepper and tomatoes, stirring well. Bring to a boil; cook 1 minute. Stir bread into tomato mixture; top with cheese. Pour egg mixture over tomato mixture (pan will be very full).

  • Carefully place pan in oven; bake at 450° for 25 minutes or until egg is set. Let stand 5 minutes. Cut into 4 wedges.

Nutrition Facts

415 calories; calories from fat 30%; fat 13.9g; saturated fat 5.7g; mono fat 5.2g; poly fat 1.4g; protein 23g; carbohydrates 50.3g; fiber 5.4g; cholesterol 174mg; iron 3.9mg; sodium 880mg; calcium 246mg.